Recipe - Couscoused Tomatoes

10 ounce Couscous pasta
2 One fourth cup Water
6 md To large, ripe common
tomatoes (preferably
somewhat firm)
1 cup Finely chopped Mushrooms
One half cup Parmesan
2 tablespoon Butter
2 ounce Chopped Black Olives
3 tablespoon Crushed Pine Nuts
6 MedSized chopped fresh
Basil leaves( not minced,
because they'll discolor
and turn black
1/8 teaspoon Cayenne pepper
One half teaspoon Salt

Okay, everyone, I posted this about a week ago, that my wife was preparing
this for dinner. It was awesome)

She had originally taken this from Curtis Aikens, on the "Pick Of The Day"
Show taken from, http://www.foodtv.com

A few things. She replaced the original Orzo grain with Couscous, and
added/replaced some other ingredients. She doesn't have the original
recipe, but this is what she does have. Enjoy!

Cut, horizontally, tops off tomatoes (about 3/8 to One half an inch), and set
aside for later. Remove the insides of tomatoes preferably with a melon
ball tool, or with a spoon. *Tomato guts may be reserved for salsa, sauces,
or et cetera.

~ In a medium saucepan, bring water, salt, and butter just to a boil.
~Stir in couscous, cover. Remove from heat;let stand 5 minutes. Fluff
couscous lightly with fork, then combine: mushrooms, olives, pine nuts,
cayenne, basil, parmesan, and salt.

Stuff tomatoes with mixture, and place in dish. Cook at 350 degrees for
approximately 20 minutes. Allow 10 minutes cooling time. Serve

Top with just a sprinkle of parmesan. Posted to TNT Prodigy's Recipe
Exchange Newsletter by pj5250 rgarcia1@ix.netcom.com on Mar 16, 1997